10 Easy Dinner Casserole Recipes

If you're looking to simplify your weeknight dinner routine, these 10 casserole recipes will become your new go-to solutions. From classic comfort dishes to creative modern twists, you'll find options that suit both picky eaters and adventurous palates. Each recipe combines everyday ingredients into satisfying one-dish meals that you can prep ahead and pop in the oven when needed. Let's explore these family-friendly casseroles that'll help you get a hearty dinner on the table with minimal fuss.

Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole is a comforting, family-friendly dish that combines tender chicken, fluffy rice, and a creamy sauce into one satisfying meal. This traditional recipe has been a staple in American households for generations, offering a perfect balance of protein, starch, and vegetables in every bite.

This version features seasoned chicken breast pieces layered with long-grain rice and a rich mushroom sauce, all topped with melted cheese. The casserole bakes until golden brown, creating a perfect harmony of flavors while requiring minimal hands-on preparation time.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups long-grain white rice, uncooked
• 2 cans cream of mushroom soup
• 2½ cups chicken broth
• 1 cup milk
• 1 medium onion, diced
• 2 cups frozen mixed vegetables
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup crushed butter crackers

Preheat the oven to 375°F and grease a 9×13-inch baking dish. In a large bowl, combine the cream of mushroom soup, chicken broth, and milk, stirring until smooth. Layer the uncooked rice in the bottom of the prepared dish, then arrange the chicken pieces on top. Pour the liquid mixture over the chicken and rice, then add the vegetables, seasonings, and half of the cheese. Cover tightly with foil.

Bake for 45 minutes, then remove the foil and top with remaining cheese and crushed crackers. Return to the oven uncovered for an additional 15-20 minutes, until the top is golden brown and the rice is tender. Allow the casserole to rest for 10 minutes before serving.

For best results, ensure the foil is tightly sealed during the initial baking period to properly cook the rice. The casserole can be assembled up to 24 hours in advance and refrigerated before baking, though you may need to add 10-15 minutes to the cooking time if baking straight from the refrigerator. To prevent a soggy casserole, avoid using instant rice, as it can become mushy during the extended cooking time.

Cheesy Mexican Taco Bake

This hearty Mexican-inspired casserole combines all the beloved flavors of tacos into a comforting, family-style dish. The layers of seasoned ground beef, melted cheese, and corn tortillas create a satisfying meal that can feed a crowd with minimal effort.

Perfect for busy weeknights or casual entertaining, this Cheesy Mexican Taco Bake transforms traditional taco ingredients into a fork-friendly casserole that eliminates the mess of individual tacos. The dish can be prepared ahead of time and baked when needed, making it an excellent option for meal planning.

• 2 lbs ground beef
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 cup sour cream
• Fresh cilantro for garnish

Brown the ground beef with diced onion and garlic in a large skillet over medium heat. Drain excess fat and stir in the taco seasoning, diced tomatoes with chilies, and black beans. In a 9×13 baking dish, spread a thin layer of enchilada sauce, then layer corn tortillas, meat mixture, and cheese. Repeat the layers, ending with cheese on top. Cover with foil and bake at 375°F for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

For best results, let the casserole rest for 10-15 minutes before serving to allow the layers to set. This will make it easier to cut and serve clean portions. The dish can be garnished with additional toppings like fresh cilantro, diced tomatoes, sliced jalapeños, or a dollop of sour cream. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.

Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole is a classic comfort food that combines tender egg noodles, flaky tuna, and vegetables in a rich, creamy sauce. This budget-friendly dish has been a family favorite since the 1950s and remains popular due to its simplicity and satisfying results.

The beauty of this casserole lies in its versatility and convenience, as it can be prepared ahead of time and uses pantry staples most people already have on hand. The combination of mushroom soup, milk, and cheese creates a velvety sauce that perfectly coats each ingredient, while the crispy topping adds a delightful textural contrast.

• 12 oz egg noodles
• 2 cans (5 oz each) chunk light tuna in water, drained
• 2 cans cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1 cup diced celery
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 cup crushed potato chips or breadcrumbs
• 2 tablespoons butter
• Salt and pepper to taste

Preheat the oven to 375°F and cook the egg noodles according to package directions, stopping slightly before al dente. While the noodles cook, sauté celery and onions in butter until softened. In a large bowl, combine the mushroom soup, milk, tuna, peas, sautéed vegetables, and half of the cheese. Drain the noodles and fold them into the mixture.

Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining cheese and crushed potato chips or breadcrumbs. Bake uncovered for 25-30 minutes until bubbling and golden brown on top.

For best results, allow the casserole to rest for 10 minutes before serving. This dish can be assembled up to 24 hours in advance and refrigerated; add an extra 10-15 minutes to the baking time if cooking from cold. To prevent the topping from becoming too dark, cover with foil for the first half of baking, then remove to achieve the desired crispiness.

Mediterranean Vegetable Lasagna

Mediterranean Vegetable Lasagna transforms the traditional Italian comfort food into a lighter, vegetable-forward dish bursting with flavors from the Mediterranean region. Layers of grilled eggplant, zucchini, and colorful bell peppers replace the usual meat sauce, while ricotta cheese blended with fresh herbs maintains the creamy, indulgent texture we love in lasagna.

This meat-free version incorporates classic Mediterranean ingredients like olive oil, garlic, and fresh basil, creating a harmonious balance between the vegetables and cheese. The dish can be prepared ahead of time and serves as an excellent option for both family dinners and entertaining guests.

Ingredients:

• 12 lasagna noodles
• 2 medium eggplants, sliced lengthwise
• 3 zucchini, sliced lengthwise
• 2 red bell peppers, cut into strips
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh oregano
• 3 tablespoons olive oil
• 2 eggs
• Salt and pepper to taste

Preheat the oven to 375°F (190°C). Brush the sliced vegetables with olive oil and season with salt and pepper. Grill or roast them until tender and lightly charred. While the vegetables cook, mix ricotta cheese with eggs, half of the Parmesan, garlic, and herbs. Cook the lasagna noodles according to package instructions.

Layer the dish starting with marinara sauce, followed by lasagna noodles, ricotta mixture, grilled vegetables, and mozzarella. Repeat these layers until all ingredients are used, finishing with sauce and remaining Parmesan on top. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until golden and bubbly.

For best results, let the lasagna rest for 15-20 minutes before serving to prevent it from falling apart when cut. The vegetables can be grilled or roasted a day in advance to save time, and the entire dish can be assembled up to 24 hours before baking. If freezing, wrap tightly in foil and plastic wrap, and thaw completely before baking.

Buffalo Chicken Ranch Pasta Bake

Buffalo Chicken Ranch Pasta Bake combines the bold flavors of classic buffalo wings with creamy ranch dressing in a comforting pasta casserole. This crowd-pleasing dish transforms ordinary pasta into a zesty, cheese-laden comfort food that satisfies cravings for both buffalo wings and mac and cheese.

Perfect for game day gatherings or weeknight dinners, this casserole can be prepared ahead of time and popped in the oven when needed. The combination of tender chicken, al dente pasta, and a rich, spicy sauce creates a memorable meal that will have everyone coming back for seconds.

• 1 pound penne pasta
• 3 cups cooked, shredded chicken
• 1 cup buffalo wing sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup ranch dressing
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup blue cheese crumbles
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Preheat the oven to 375°F and cook the pasta according to package directions until al dente. While the pasta cooks, mix the softened cream cheese, ranch dressing, buffalo sauce, sour cream, garlic, salt, and pepper in a large bowl until smooth. Add the cooked pasta, shredded chicken, half of both kinds of cheese, and most of the green onions to the bowl, stirring until everything is well combined.

Transfer the mixture to a greased 9×13 inch baking dish and top with the remaining cheese and blue cheese crumbles. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Let stand for 5-10 minutes before serving, then garnish with remaining green onions.

For best results, avoid over-cooking the pasta as it will continue to cook in the oven. The sauce can be adjusted to be more or less spicy by varying the amount of buffalo sauce, and the dish can be assembled up to 24 hours in advance and refrigerated until ready to bake. Just add an extra 10-15 minutes to the baking time if cooking from cold.

Broccoli and Cheddar Rice Casserole

Broccoli and Cheddar Rice Casserole combines two comfort food favorites into one satisfying dish. The creamy, cheesy rice pairs perfectly with tender broccoli florets, creating a balanced meal that appeals to both adults and children alike.

This classic casserole can be prepared ahead of time and refrigerated until ready to bake, making it ideal for busy weeknight dinners or potluck gatherings. The golden-brown, crispy top layer and the rich, gooey center deliver a delightful contrast in textures that will have everyone coming back for seconds.

• 3 cups cooked white rice
• 4 cups fresh broccoli florets
• 2 cups sharp cheddar cheese, shredded
• 1 can cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large skillet, sauté onions and garlic in butter until softened. Steam broccoli until just tender, then combine it with the cooked rice, soup, milk, sour cream, and 1½ cups of the cheese in a large bowl. Add the sautéed onions and garlic, then season with salt and pepper.

Transfer the mixture to the prepared baking dish. Top with remaining cheese and breadcrumbs. Bake uncovered for 30-35 minutes until bubbly and golden brown on top. Let stand for 5-10 minutes before serving.

For best results, avoid overcooking the broccoli during the initial steaming as it will continue to cook in the oven. The casserole can be frozen for up to 3 months – simply thaw overnight in the refrigerator and add an extra 10-15 minutes to the baking time if cooking from cold. For a crunchier topping, broil for the final 2-3 minutes of cooking time, watching carefully to prevent burning.

Ground Beef and Potato Layer Bake

Ground Beef and Potato Layer Bake combines the hearty comfort of meat and potatoes into a satisfying casserole that's perfect for family dinners. The layers of seasoned ground beef, tender potatoes, and melted cheese create a filling meal that can feed a crowd with minimal effort.

This classic casserole draws inspiration from traditional shepherd's pie but incorporates additional layers and textures that make it unique. The combination of beef gravy and cheese binding the layers together ensures every bite is flavorful and moist.

• 2 lbs ground beef
• 4 medium potatoes, thinly sliced
• 2 cups shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef gravy
• 1 tsp paprika
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup breadcrumbs

Preheat the oven to 375°F (190°C). Brown the ground beef with onions and garlic in a large skillet, seasoning with thyme, salt, and pepper. Layer half the sliced potatoes in a greased 9×13 baking dish, followed by the meat mixture, then pour half the gravy over it. Add a layer of cheese, then repeat with remaining potatoes, gravy, and cheese. Top with breadcrumbs and sprinkle with paprika.

Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15-20 minutes until the top is golden brown and potatoes are tender. Let stand for 10 minutes before serving.

For best results, slice the potatoes uniformly thin (about 1/8 inch) to ensure even cooking. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking. If baking from cold, add an extra 15 minutes to the covered baking time.

Spinach and Artichoke Pasta Casserole

A comforting twist on the classic spinach and artichoke dip, this pasta casserole combines creamy textures with savory flavors. The dish transforms the beloved appetizer into a satisfying main course that's perfect for family dinners or potluck gatherings.

This vegetarian-friendly casserole features tender pasta shells mixed with fresh spinach, marinated artichoke hearts, and a rich blend of cheeses. The combination creates a balanced meal that's both nutritious and indulgent, while the crispy breadcrumb topping adds a delightful crunch to every bite.

Ingredients:

• 1 pound medium pasta shells
• 16 oz fresh spinach
• 2 cans artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 cloves garlic, minced
• 1 cup breadcrumbs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Cook pasta according to package directions until al dente. While the pasta cooks, sauté garlic in olive oil until fragrant, then add spinach and cook until wilted. In a large bowl, combine cream cheese, sour cream, mayonnaise, half of the mozzarella, and half of the Parmesan. Mix in the cooked spinach, artichoke hearts, salt, pepper, and red pepper flakes.

Combine the drained pasta with the spinach-artichoke mixture and transfer to a greased 9×13 inch baking dish. Top with remaining cheese and breadcrumbs. Bake at 375°F for 25-30 minutes or until golden brown and bubbly.

For best results, allow the casserole to rest for 10-15 minutes before serving. The dish can be assembled up to 24 hours in advance and refrigerated before baking, though you may need to add 5-10 minutes to the baking time if cooking from cold. To reheat leftovers, cover with foil and warm in a 350°F oven to prevent the top from burning.

BBQ Pulled Pork Mac and Cheese

BBQ Pulled Pork Mac and Cheese combines two comfort food favorites into one irresistible casserole. The creamy, cheesy macaroni provides the perfect base for tender, smoky pulled pork, while the BBQ sauce adds a tangy sweetness that ties everything together.

This hearty dish can be made with leftover pulled pork or prepared specifically for this recipe. The mac and cheese portion features a blend of sharp cheddar and smoky gouda, creating depth of flavor that complements the barbecue elements perfectly.

Ingredients:

• 1 pound elbow macaroni
• 2 cups pulled pork
• 1/2 cup BBQ sauce
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup smoked gouda, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup panko breadcrumbs

Cook macaroni according to package directions until al dente. Meanwhile, make the cheese sauce by melting butter in a large saucepan over medium heat. Add flour and whisk for 1-2 minutes. Gradually add milk, whisking constantly until smooth and thickened. Remove from heat and stir in cheeses, garlic powder, onion powder, salt, and pepper until melted.

In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Fold in the pulled pork and BBQ sauce. Transfer to a greased 9×13 baking dish, top with panko breadcrumbs, and bake at 350°F for 25-30 minutes until bubbly and golden brown.

For best results, use room temperature ingredients when making the cheese sauce to prevent graininess. The casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake – just add an extra 10-15 minutes to the baking time if cooking from cold.

Southwest Black Bean and Corn Enchilada Bake

This hearty Southwest Black Bean and Corn Enchilada Bake combines classic Mexican flavors with the convenience of a casserole. The layered dish features corn tortillas, black beans, sweet corn, and a rich enchilada sauce, all topped with melted cheese for a satisfying one-dish meal.

Perfect for busy weeknights or feeding a crowd, this vegetarian-friendly casserole can be assembled ahead of time and baked when needed. The combination of protein-rich black beans and fresh vegetables makes it both nutritious and filling, while the enchilada sauce adds authentic Mexican flavor.

Ingredients:

• 12 corn tortillas
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups frozen corn, thawed
• 2 cups shredded Mexican cheese blend
• 2 (10 oz) cans red enchilada sauce
• 1 medium onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: sour cream, cilantro, diced tomatoes, sliced avocado

Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat and sauté onions, peppers, and garlic until softened. Add black beans, corn, cumin, and chili powder, stirring until well combined. In a 9×13 baking dish, spread a thin layer of enchilada sauce, then layer tortillas, bean mixture, sauce, and cheese. Repeat layers, ending with cheese on top. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.

For best results, allow the casserole to rest for 10 minutes before serving to let the layers set. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator until ready to bake. Just add 10-15 minutes to the covered baking time if cooking from cold.